Description
This Chocolate Cherry Swiss Roll is an elegant and delicious dessert featuring a light chocolate sponge cake rolled with fluffy vanilla whipped cream and sweet cherry filling. Finished with chocolate shavings and fresh cherries, it’s perfect for holidays, birthdays, or any special occasion.
Ingredients
For the Chocolate Sponge Cake:
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4 large eggs
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3/4 cup granulated sugar
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1 tsp vanilla extract
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1/4 cup unsweetened cocoa powder
For the Whipped Cream Filling:
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1 1/2 cups heavy whipping cream
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1/4 cup powdered sugar
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1 tsp vanilla extract
For the Filling & Decoration:
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1 cup cherry pie filling or fresh pitted cherries
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2 tbsp cherry liqueur (optional)
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1/2 cup chocolate shavings or curls
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Fresh cherries (for garnish)
Instructions
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Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang.
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Make the sponge cake:
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Beat eggs and granulated sugar until pale and fluffy. Add vanilla extract.
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Sift cocoa powder over the mixture and gently fold until just incorporated.
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Bake the cake:
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Pour into the prepared pan and smooth the top.
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Bake for 12–15 minutes, or until the cake springs back when lightly touched.
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While still warm, carefully invert the cake onto a clean towel dusted with powdered sugar. Remove parchment and roll the cake with the towel. Let cool completely.
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Prepare whipped cream:
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Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Assemble the roll:
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Unroll the cooled cake gently. Spread the whipped cream evenly over the surface.
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Dot with cherry pie filling and drizzle cherry liqueur if using.
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Carefully re-roll the cake (without the towel) into a log. Trim the ends.
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Decorate:
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Top with chocolate shavings and fresh cherries.
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Notes
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Use stabilized whipped cream if preparing in advance.
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For extra indulgence, brush the sponge with cherry syrup before filling.
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Store in the refrigerator, covered, for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European